Leybold has announced its new vacuum systems for food and packaging, which advances the requirement that vacuum systems be safe and efficient for food supply.
Leybold's new wash-down vacuum pumps, DV 650 and DV 800 FP-r, of the established, dry-running DRYVAC series, have been developed for the above industrial processes. Using the two new models facilitates production, increases food safety and extends the shelf life of foodstuffs.
The new DRYVAC DV 650 and DV 800 FP-r screw vacuum pumps are characterised by their proven functional principle and compact design. In demanding, harsh food applications, they require only a small footprint and little installation space. In addition, they can be washed down inside and outside in any installation position.
The new model's compact size and low noise level enable uncomplicated, near-machine installation near the production line. The advantage for users: during daily system cleaning, the new model’s pumps can be washed down with the production equipment in one process.
This results in fewer system downtimes, better cycle times, less maintenance, a higher standard of hygiene and higher filling and packaging outputs. This is a real advantage in packaging applications requiring good vacuum levels (i.e. low pressure), such as skin packs.
Due to the model’s rotor design, Leybold's robust DRYVAC models operate energy-efficiently and at low lifetime costs. In line with the requirement profile in most applications, its use also guarantees a high pumping speed from atmospheric pressure to low-pressure ranges. Thanks to modern, oil-free pump technology, the risk of contamination of pumped media with lubricants is minimal.
"This requirement is of great importance across all applications in the food industry," stated Olaf Stahlschmidt, the DRYVAC product manager at Leybold.
The DV 650 and DV 800 FP-r models have a frequency converter for easy monitoring and control. It enables a variety of functionalities. For example, it provides only the energy required at a time, which leads to lower energy consumption overall.
Furthermore, it offers the possibility of a definable ramp-up of the rotation frequency with which a vacuum chamber can be gently evacuated. This is particularly advantageous when processing foodstuffs that would change their shape if the pressure in the room, such as bakery products, were lowered too quickly.
